Skip to main content

Indian Dessert - The famous "Malpua (Pan Cake)"

By


Hello readers,
           Today I will share with you a pan cake recipe, in India it's known as"Malpua". This is a very popular sweet dish in India and also in some neighboring country such as Nepal & Bangladesh, but in different form & name. A good 'Malpua' should have crispy edges and soft in centre.

Ingredients:

For sugar syrup:-

1. White sugar- 200 gm.
2. Water-250 ml.
3. Green cardamom- 4 pods(crushed).
4. Fresh lemon juice- 2 tsp.
5. Few saffron strands (optional).

For Malpua Batter:-

1. Flour-2 cups.
2. Semolina-1 cup.
3. Dry milk powder-1-1/2 cup.
4. Grated coconut- 1 cup.
5. Fennel seeds- 2 tsp( slightly crushed).
6. Granulated sugar- 2-1/2 tbs.
7. Milk- 4 cups warm.( Can add more milk if required).
8. Ripe bananas-2 (mashed).
9. Salt-1/4tsp.
10. Baking Powder- 2 pinch of.
11. Vegetable oil- 2 cups.(for frying)
12. Ghee (clarified butter)- 1 cup.(for frying)

Preparation Method:

To make sugar syrup:-

Place a pan on heat, add 200 gm white sugar with 250 ml water and mix well on medium flame, add crushed cardamom and saffron strands. Let the sugar dissolve, and cook until became sticky. Add fresh lemon juice. Don't look for 1 string consistency, remove pan from fire and keep aside.

To make Malpua Batter:-

Step 1:- Take a large bowl add flour, semolina, dry milk powder, grated coconut, crushed fennel seeds, salt, granulated sugar, baking powder and mix well.

Step 2:- Now start adding warm milk little by little and whisk to form a smooth batter, make sure there shouldn't be any lumps. Add mashed banana and mix well. It should be a medium thick batter. Let the batter rest for 30 minutes.

Malpua Preparation:-

Step 1:- Heat a wide pan in medium flame add vegetable oil once oil became hot add ghee (clarified butter) with oil.

Step 2:- Now take the Malpua batter and add little more warm milk to get free flow batter.

Step 3:- Now take a full ladle of batter and pour it on the middle of the pan, the batter will form a round shape on its own no need give shape.

Step 4:- Lower the heat and fry the Malpua until it became golden brown from both the sides and edges became crispy. Follow same process to make Malpua with remaining batter.

Step 5:- Remove the Malpua from pan drain oil with the help of tissues and dip the Malpua in prepared warm sugar syrup (syrup should be warm) for 30 seconds.

Step 6:- Take out Malpua from syrup and it's ready to serve warm, also can garnish with chopped dry fruits.




Labels:

Comments

Post a Comment

Last week's top

Famous Maharashtrian Dessert- Puran Poli

By
  Dear friends,     Today I am here with another famous delicacy of Maharashtra(India), Puran Poli. The famous delicacy; is specially made by the Marathi during the Gudi padwa and Holi festival. This dessert is also famous apart from Maharashtra in Gujarat, Andhra Pradesh, Karnataka, Tamil Nadu. But the stuffing and ingredients of the delicacy are different. This dish is one of the old dishes mentioned in a 12th-century Sanskrit concordance collected by SomeshvaraIII, who conducted from present-day Karnataka.     So friends, let's start making Puran Poli. Ingredients:- For the outer dough- Whole wheat flour- 2cups.(you can mix all-purpose flour also) Clarified butter- 4tbsp. Salt- 3/4tsp. For the Puran Poli Filling:- Jaggery- 1cup(grated/powdered). Split Bengal Gram- 1cup. Saffron- A pinch. Fennel powder-3/4tsp. Dry ginger powder- 1tsp. Cardamom powder-1/2tsp. Nutmeg powder- A pinch. Clarified butter- 2-1/2 tsp. Other Ingredients:-  Oil- As requir...
2 comments
Read more

Hara Bhara Kabab

By
  Dear Friends,     Today I am here to share with you a famous kabab recipe, "Hara Bhara Kabab." This kabab is obtained from North India. Hara Bhara Kabab is a popular vegetarian starter at a wedding or party in North India. It's easy to make at home. So, whenever you want to make a simple snack, you can try this recipe. Primarily kabab originated in the middle east as a meat dish. Conclusively, those who are vegetarian felt left out of the kabab party, and then they created their own version of kabab. These kababs are not made on a skewer; it's pan-fried kabab. Its qualities make it a fast energy booster for toddlers. So, let's start making Hara Bhara Kabab. Ingredients:- Spinach- 250g. Potatoes- 2medium. Green Peas- 1cup. Green chilies- 3(chopped). Ginger- 1inch(roughly chopped). Garlic paste-1/2tsp. Coriander leaves- 1/2 cup(chopped).  Garam Masala-1/2tsp. Dry Mango powder-1/2tsp. Chaat Masala-1tsp. Tikka Masala- 1tbsp. Jeera Seeds- 1tsp(dry roasted). Coriand...
Post a Comment
Read more

Muri Ghanto- Fish head Pulao

By
  Dear Friends,     Today I am here to share a heavenly tasty fish delicacy, 'Murighanta.' This dish is usually made with the fish head, but sometimes many used fishtail too. I always use fish head because, in fishtail, there are thin bones that bother me while eating.      It is believed that this dish appears from Spanish paella. Many believed that the dish originated during the ports of Kalingapatnam. The authentic Muri Ghanto, maximum eaten in Bengal and Assam, till date. This dish is made by smashing the head, which is cooked with local rice variety. And it is a common breakfast dish in the central parts of Odisha and Bengal. So, let's start making 'Muri ghanta.' Ingredients:- Katla Fish Head- 1 medium size(can use rohu fish head). *Gobindo bhog* Rice (follow my previous https://hive.blog/hive-148441/@sunitahive/ilish-polau-a-traditional-bengali-fish-recipe ilish pulao post to know about this rice)- 1cup. Potatoes- 2 medium(diced). Onion- 1me...
Post a Comment
Read more